Wednesday, December 9, 2009
The kids have eaten this as a cereal, on yogurt and just munched on it plain! Side note - the serving sizes on most granola is less than regular cereals, so use a little less than you would for boxed cereal.
The original recipe came from my Earthbound Farms Organic cookbook - Food to live by. by Myra Goodman. (LOVE this cookbook btw!) I tweaked it just a little...
makes about 8 cups.
4 1/2 cups (18 ounces) old fashioned rolled oats (not instant)
3/4 cup (3 ounces) shelled, raw, unsalted sunflower seeds
1 cup slivered raw almonds (or coarsely chopped)
2 1/2 tablespoons ground cinnimon
1 1/4 cups pure maple syrup
1/3 cup canola oil
1 cup raisins
3/4 cup dried cranberries.
Preheat oven to 325F
Place oats, seeds, almonds and cinnamon on a large (12x17) baking sheet with sides. Stir gently to combine.
Add maple syrup and oil. Mix with hands till dry ingredients become moist.
Smooth out mixture on baking sheet to an even layer. Bake on center oven rack 40 minutes, stiring with a flat spatula a few times while baking. Watch closely during the last 5-10 minutes to prevent any burning.
Place cookie sheet on a cooling rack and stir in raisins and cranberry. Let cool completely. Transfer to an airtight container and store up to 1 month or frozen for up to 6 months.